Chef Keller is really amazing. He really is! He can even make a chocolate chip cookie better than what you knew a chocolate cookie can be. If you don't believe me, you'll have to make a batch of these cookies yourself. The key to this cookie is using high quality chocolate and chopping the chocolate into shavings. It gives the cookie a cleaner look, as well as evenly distributes the yummy bursts of chocolate goodness.
milk chocolate chip butterscotch cookies
adapted from thomas keller's ad hoc home
- 2-1/3 cups plus 1 tbsp all-purpose flour
- 3/4 tsp baking soda
- 1 tsp salt
- 8 oz Callebaut milk chocolate
- 2 oz butterscotch chips
- 1/2 lb (2 sticks) cold unsalted butter, but into small pieces
- 1 cup packed brown sugar (TK recommends molasses sugar but I just used regular light brown sugar)
- 3/4 cup granulated sugar
- 2 large eggs
- Preheat oven to 350 degrees F.
- Sift flour and baking soda into a medium bowl. Stir in the salt.
- Shave and chop chocolate and butterscotch chips.
- In the bowl of a stand mixer fitted with a paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until light and creamy. Scrape down the bowl as necessary.
- Add the dry ingredients and mix on low speed to combine. Mix in chocolate and butterscotch.
- Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated.
- Using about 2 level tablespoons per cookie, shape the dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread.
- Bake for 12 minutes or until the tops are no longer shiny, switching the position and rotating the pans halfway through baking.
- Cool the cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely.